A sweet and thick Haitian cornmeal drink, often flavored with anise, cinnamon, and vanilla. Usually served warm.

Fritters made from grated malanga root, herbs and spices, fried until crispy.

Sweet ripe plantains sliced and fried until caramelized.

A classic Haitian staple, these green plantains are boiled until tender and served alongside eggs, sauces, or meats. High in fiber and starch, they are common in both breakfast and dinner.

Cracked wheat and dried pigeon peas are cooked together in this filling Haitian dish. Seasoned with epis and herbs, it offers deep flavor and is often served with sauce or vegetables.

A wholesome Haitian dish made by slowly simmering cracked wheat and green pigeon peas in a seasoned broth with thyme, scallions, and epis. Frequently cooked with coconut milk and served with meat sauce or fried sides.

Wheat cooked with black beans, combining complex carbs and protein for a balanced meal.

Wheat paired with red beans, seasoned with epis and a hint of coconut for extra flavor.

Starch-based sweet cookie made with manioc flour, coconut, and anise, popular in Haitian bakeries.

Rice and wheat grains cooked with black beans, seasoned with traditional Haitian spices.

White rice mixed with whole corn kernels, giving a rustic taste and enhanced texture.

Plain white rice, typically cooked with a bit of oil and salt, served as a versatile base in many Haitian meals.

Yellow rice flavored with epis and often colored with annatto or saffron, served alongside meats or legumes.

Rice with butter beans, offering a soft texture and mildly sweet flavor, often eaten with sauces.

A hearty and traditional Haitian dish made by simmering rice and green pigeon peas in a seasoned broth of garlic, thyme, scallions, and epis. Often enriched with coconut milk, it is commonly served with meat sauce, salad, or fried sides.

Rice and red beans, a classic Haitian dish seasoned with epis and typically served with meats.

Fudge-like Haitian dessert made with layers of sweet condensed milk, vanilla, and cocoa.

Haitian-style spaghetti prepared with seasoned beef, chicken or turkey in tomato-based sauce. Very popular.

Griyo is a beloved Haitian dish made of pork shoulder marinated in epis, citrus juice, and spices, then slow-cooked and fried to golden perfection. Crispy on the outside and tender on the inside, it's often served with bannann peze and pikliz.

Large fish (e.g. snapper) marinated in epis and citrus, fried until crisp.

A tropical and tangy juice made from fresh passion fruit, served chilled and naturally sweet.

A creamy Haitian beverage made from blended soursop and milk, sweetened and chilled to perfection.

A naturally sweet and nutritious juice made from ripe papaya, often served chilled for breakfast.

Freshly squeezed orange juice, full of vitamin C and natural sweetness, served chilled.

A popular Haitian soft drink known for its unique kola nut flavor and nostalgic local branding.

Crispy golden slices of breadfruit, deep-fried to perfection and served as a delicious side or snack, often paired with pikliz or meat.

Savory Haitian fritters made from seasoned batter, sometimes with fish or chicken.

A flaky oven-baked Haitian pastry stuffed with seasoned shredded chicken, offering a healthier take on the traditional patty.

A crispy fried Haitian pastry filled with shredded seasoned chicken, perfect for breakfast or evening meals.

A traditional Haitian delicacy blending roasted cashews with tender pieces of meat in a savory, seasoned sauce. Served with rice, this luxurious dish is reserved for special occasions and celebrations.

Also known as pigeon peas sauce, this dish is seasoned with fresh herbs and traditionally served with rice.

Goat meat marinated and fried until crispy—rich and flavorful Haitian special.